In a large mixing bowl, combine one can of well-drained chickpeas, one cup of shelled edamame, two cups of shredded cabbage, one cup of shredded carrots, and a half cup of sliced green onions. Gently stir the ingredients together until they are evenly mixed.

In a small bowl, whisk together three tablespoons of white miso, two tablespoons of tamari, two tablespoons of rice vinegar, one tablespoon of roasted sesame seeds, the juice of one lime, one tablespoon of toasted sesame oil, one tablespoon of your preferred sweetener, and a pinch of chili flakes or chili crisp.

Pour the prepared dressing over the salad base in the large mixing bowl. Using tongs or a spatula, gently toss the ingredients together to ensure every component is coated with the dressing.

Transfer the mixed salad to serving bowls or a large serving platter. If you’d like, sprinkle some optional roasted peanuts or almonds on top for added crunch and protein.

For best flavor, let the salad sit for about 30 minutes in the refrigerator before serving.